Chicken Tetrazzini

Total Time
20 mins
30 mins

My dear friend Lisa made this for us one night and I loved it. I also love how easy it is to make. I haven't made it with the pecans, but I am sure it would be good.

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  • 8 ounces vermicelli, broken into thirds
  • 1 (10 ounce) container alfredo sauce
  • 1 (10 ounce) can cream of mushroom soup
  • 3 cups cooked chicken, chopped
  • 1 cup shredded parmesan cheese
  • 14 cup pimento stuffed olive, drained & sliced
  • 2 tablespoons sherry wine (dry or golden)
  • 14 cup chopped pecans


  1. Preheat oven to 375.
  2. Bring medium-size pot of water to a boil over high heat.
  3. Add salt, if using, and stir in the vermicelli.
  4. Reduce heat to medium-high and cook the vermicelli, uncovered, until al dente (5-7 minutes).
  5. Reserve 1/2 a cup of water, then drain the vermicelli well in a coander.
  6. Transfer pasta to a large mixing bowl.
  7. Add the alfredo sauce, mushroom soup, reserved cooking water, chicken, parmesean, olives and sherry and stir until well combined.
  8. Scoop the mixture into a 13x9 dish.
  9. Scatter the pecans over the top.
  10. Bake the casserole until it is bubbling throughout, 25-30 minutes.
  11. Serve immediately.